Tuesday, May 2, 2017

Dry roast aval & oats until you get an aroma. Coarsely powder in a mixie. Soak dhals and chillies for 2 hours. Using very little water, grind dhals to a coarse consistency. Add powdered oats and aval, and grind again to a medium thick batter. Add water if necessary. Add chopped curry leaves and mix it well. Heat a tawa, pour a ladle of batter, spread the batter, drizzle oil on sides and cook until both sides are crisp and golden brown. Serve hot with avial, avakkai and dosai milagai podi.